Praline Pecan Cookies

These Praline Pecan Cookies are the ultimate marriage of a soft, buttery cookie and a rich, Southern-style candy topping. With a melt-in-your-mouth texture and a decadent praline glaze, they are guaranteed to be the star of any dessert table or holiday spread.

Whether you’re a fan of classic pecans or just looking for a new “showstopper” recipe, these cookies deliver a perfect balance of salty and sweet. The addition of cornstarch keeps the base incredibly tender, while the boiled praline topping sets into a smooth, fudge-like finish that is simply irresistible.

Why You’ll Love This

• Decadent Texture: The cookie base is soft and thick, providing the perfect foundation for the sweet praline glaze.

• Easy Praline Topping: No candy thermometer is needed! This simplified praline comes together in minutes on the stovetop.

• Perfectly Balanced: Toasted pecans and a hint of salt cut through the sweetness of the brown sugar for a sophisticated flavor profile.

The Recipe

For the Cookies

• 3 1/3 cups All-Purpose Flour (~415g)
• 2 tbsp Cornstarch (~15g)
• 2 tsp Baking Powder (~8g)
• 1 tsp Baking Soda (~6g)
• 1 tsp Salt (~6g)
• 1 cup Unsalted Butter, softened (~227g)
• 1 cup Light Brown Sugar, packed (~200g)
• 1/2 cup Granulated Sugar (~100g)
• 2 large Eggs, room temperature (~100ml)
• 2 1/2 tsp Vanilla Extract (~12ml)
• 2 cups Chopped Pecans (~225g)

For the Praline Topping

• 1 cup Brown Sugar (~200g)
• 1/3 cup Heavy Cream (~80ml)
• 1/4 cup Unsalted Butter (~57g)
• 1/2 tsp Salt (~3g)
• 1 tsp Vanilla Extract (~5ml)
• 1/4 tsp Cinnamon
• 1 cup Powdered Sugar, sifted (~120g)

Step-by-Step Instructions

1. Prep the Dry Ingredients: In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until well combined.

2. Cream Butter and Sugars: In a separate large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar together until light and fluffy.

3. Incorporate Wet Ingredients: Add the eggs and vanilla extract to the butter mixture, beating until just combined.

4. Combine: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Fold in the chopped pecans.

5. Bake: Scoop the dough into 13 equal-sized balls (roughly 1/3 cup each). Place on a parchment-lined baking sheet and bake at 375°F for 13-15 minutes, or until the edges just begin to turn golden brown.

6. Make the Praline: While the cookies cool, combine the brown sugar, cream, butter, cinnamon, and salt in a saucepan over medium-low heat. Once the butter melts, increase to medium and bring to a boil for exactly one minute, stirring constantly.

7. Finish the Topping: Remove from heat and immediately stir in the powdered sugar and vanilla until smooth.

8. Glaze: Spoon the warm praline over the center of each cooled cookie and top with a whole pecan halves if desired.

Tips for Success

• Don’t Overbake: These cookies are meant to be soft. Take them out as soon as the edges are set; they will continue to firm up as they cool.

• Work Quickly with Praline: The praline topping sets fast as it cools. Have your cookies ready to be glazed as soon as you finish the sauce.

• Room Temp Eggs: Using room temperature eggs ensures they emulsify properly into the butter for a smoother dough.

Storage and Freshness

• Room Temperature: Store in an airtight container for up to 5 days.

• Freezing: You can freeze the baked cookies (without the praline) for up to 3 months. If freezing with the praline, place parchment paper between layers to prevent sticking.

• Pro Tip: If the praline topping loses its shine or gets too hard, a 5-second zap in the microwave can help soften the cookie base slightly!

My favorite flavor extracts, baking utensils, self sealing cookie bags and tons of other items I use to bake with is linked for you in my Amazon Storefront!